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Holiday menu and gifting questions have started arising in The General Questions thread, and it was suggested elsewhere (though I don't remember said "where") that someone (though I don't remember said "one") start a holiday recipe/gift ideas Q&A megathread. So, here it is. Ask and ye shall receive. Homemade gift ideas:
This list if from: kinmik posted:I need some mailable holiday gift recipes guys! Last year, I sent my family flavored salts and sugar and the wiki's mango habanero hot sauce, which they loved. This year I've got sweet and savory nuts, marshmallows, and maybe some jarred soup mix, but for that last one I'm afraid it's just gonna sit in my parents' pantry. psychokitty fucked around with this message at 18:02 on Nov 19, 2015 |
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Nov 18, 2015 21:24
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Recipe questions asked thus far:Dogwood Fleet posted:Does anyone have a recipe for some kind of hors d'oeuvres for Thanksgiving? We ended up having some last time when the turkey took too long to cook and everyone was just standing around waiting. It would need to be something light that I could make the day before. poop dood posted:So I just remembered that a couple weeks ago I volunteered to handle the sweet potatoes at Thanksgiving with my family this year. For like twenty years we've been doing the mashed sweet potato casserole with brown sugar and marshmallows on top, and I'd like to do something more interesting. Steve Yun posted:I want to make Kenji's stuffing waffles for thanksgiving, but I have a Muslim guest. What's a good replacement for sausage? psychokitty fucked around with this message at 18:01 on Nov 19, 2015 |
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Nov 19, 2015 17:36
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Teeter posted:This is somewhat of a follow up to the hors d'oeuvres for Thanksgiving question, but my family is pretty boring when it comes to food and I'd like to contribute something this year. I was thinking some sort of roasted nuts may be a great thing to snack on, anyone have favorite recipes/methods? Here's my ancho chili candied pecans recipe: 2 lb pecans 1/4 C egg whites 2 T water 1/2 C evaporated cane juice (or granulated sugar) 1/2 C coconut sugar (or dark brown sugar) 3 t ancho chile powder 2 t Kosher salt Preheat oven to 350. Whip egg whites with water just until a little foamy. Toss pecans in egg wash, coating thoroughly. Whisk the rest of the ingredients together and toss with eggy pecans until well-combined. Pour onto parchment-lined cookie sheet and bake 15 minutes. Stir and bake another 15-20 minutes until the sugary stuff starts to crystallize. Immediately and carefully move parchment & nuts to a cooling surface. You'll probably need to do a couple or three batches. I do like 6-8 lbs a year for gifts.
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Nov 19, 2015 21:31
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From general questions...22 Eargesplitten posted:Does anyone have a good mashed yams recipe? I'm going to be cooking a ton for Thanksgiving, and I want to get my ducks in a row early-ish. I've seen some recipes saying to bake them, some to boil them. I'm seeing some that recommend maple syrup, even. I'd prefer to get the natural sweetness if possible, without adding much, if any, additional sweetness. See above for sweet potatoes recipes (same as yams). As for green bean casserole, we do a similar one to Alton's in that everything is fresh-made, but we use haricots verts, cremini/shiitake mushrooms, and frizzled leeks on top. Our shroom soup also has sour cream in it instead of half&half. I would post the recipe, but I don't know where my mom got it, and we've made changes to it over the years. You can buy turkeys in the store at xmas time, too.
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Nov 20, 2015 19:57
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Brawnfire posted:Since I ended up in the OP of this thread, I'll follow up on the recipe my mom gave me for the parmesan toast thingies: I'm like a ninja. Sort of. I'm going to make both of those things for my 50's housewarming party. They sound very 50's to me for some reason.
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Nov 20, 2015 20:15
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22 Eargesplitten posted:Is roasting or boiling the yams better for flavor? I think we're probably going to go simple and just do butter and salt. We're also making three or four things in a small kitchen. Probably the most adventurous thing I'm going to do is make some Limmers Club Punch if I have the time. Do you mean roasting whole, like a baked potato? If you have really amazingly sweet yams, then yes by all means do that and just go simple served with butter and S&P. If you have sub-par, less than sweet yams, then you could cut them into chunks, toss them with brown sugar, oil, and S&P and roast them; or boil away and mash (add some cream/milk and a red potato for a very nice texture).
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Nov 20, 2015 23:16
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For bechamel, I would go simple with just nutmeg and S&P, but that's me... I think simpler would be better with a gratin. Google some recipes though, because I'm curious. For roasting, yes, poke them a couple of times with a fork.
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Nov 22, 2015 06:27
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Cavenagh posted:Beetroot salads are awesome. I'm taking one of Beetroot, Fennel, Red Onion and Orange. I seem to be in a passive aggressive war with my American in-laws when it comes to holiday food. I got tasked with appetisers, and having had it explained to me again that appetiser for them doesn't mean first course but sundry items to snack on and ruin their appetites, my salvo is going to be: Oh lord. I'm so glad you will have delicious food (since you are providing it!) with which to fill up before that horrible poo poo. And super high five (with jumping) for the cinnamon-free butternut squash pate. I would love that recipe. I just made cinnamon-free pumpkin butter this weekend and it's so loving good. You can actually taste the pumpkin... it's like caramel pumpkin butter. I just want to spread it all over everything. Every year that my mom and I cook thanksgiving dinner, I am thankful that we know what we are doing and are thoughtful and loving enough to prepare a delectable feast for the people we love. We don't kill ourselves, we have fun, and the whole thing is a grand time. Isn't that what it's supposed to be? psychokitty fucked around with this message at 21:13 on Nov 23, 2015 |
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Nov 23, 2015 21:10
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Steve Yun posted:Pretty good holiday, would do again++ That is beyond pretty good, IMO, and I wasn't even there! Super awesome concept and execution! I'd been waiting to post mine because in our haste I didn't get pie pics, but I think my stepdad did. I can post those later. We have an indecisive thanksgiving. My mom and I found some great recipes years ago for stuffing and gravy, and instead of deciding between two, we always make both. So, two kinds of stuffing, two kinds of gravy, two kinds of cranberry sauce, and two kinds of pecan pie. The cranberries are because some people HAVE to have that canned jelly poo poo, and the pecan pie thing is because we make one regular and one K&W Cafeteria german chocolate. We also had cinnamon-free pumpkin pie (YUM). Clockwise, starting at the front: sage sausage focaccia stuffing (with a big strip of turkey skin on top, see below), from scratch green bean casserole with wild shrooms and frizzled leeks, cranberry chestnut cornbread stuffing, turkey, thyme gravy, pear gravy, orange cardamom mashed sweet potatoes, an empty plate to be filled for an appreciative garage attendant (he picked us out of the whole building), a can of cranberry goo, ginger molasses cranberry relish.  One of the stuffings, the sage sausage focaccia, gets stuffed under the skin of the breast meat to keep it juicy. This year my mom watched Alton Brown's tutorial on how to carve a bird and we had a properly carved turkey for the first year ever. 
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Nov 29, 2015 19:24
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Sex Hobbit posted:Guys. GUYS. Need something relatively low-effort that will absolutely blow everyone's minds at the office party anyway? Those are super adorbs!!!
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Dec 9, 2015 18:24
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Jmcrofts posted:It was on the heat for probably like 5 minutes. I also realize now that I should probably use a thermometer when doing this. Not a bad idea - you can get a cheap candy thermometer at most grocery stores these days. The snowflakes are still super cute.
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Dec 9, 2015 20:23
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LeafHouse posted:My brother is super into making his own pasta. I was thinking about getting him some squid ink packets and stuff of that nature that he can use. I haven't been able to think of any cool stuff besides the ink and maybe some high quality olive oil. Just wanted to see if anyone had any suggestions! The overall budget is about $50 Does he have a ravioli cutter and junk like that?
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Dec 10, 2015 22:40
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